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Vegan cheddar cheese

Vegan Cheddar Cheese

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: ~21oz (600g) Block of Cheese


Smoky red pepper vegan cheddar cheese. Firm and sliceable and totally delicious on crackers or sandwiches or grated on pizza.



  1. Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, soy sauce, tomato paste, apple cider vinegar, red pepper, salt, smoked paprika, cayenne pepper, dijon mustard, nutritional yeast, garlic powder and onion powder to the blender jug. Blend until smooth. Set aside, but do not remove from the blender.
  2. Add the 1 cup of water and agar agar powder to a saucepan and bring to the boil, stirring constantly. Once boiling let it boil for 1 minute.
  3. Remove from the heat and pour it into the blender on top of the cheese mix.
  4. Blend until smooth.
  5. Working quickly, as it will start to set very fast, pour it out into a round dish sprayed with non-stick spray.
  6. Smooth it down and then place it into the fridge to set.
  7. To remove from the bowl, turn it upside down onto a plate.


*If you want this cheese to be gluten-free then use a gluten-free soy sauce or switch it for Tamari.

*The bowl I used was 5 inches round and 2 inches deep, chosen because it goes quite straight up the sides so creates a nice shape for the cheese. You can use any round bowl or ramekin, and if your bowls are smaller, then just use 2 bowls for 2 smaller rounds of cheese.

  • Category: Savory, Side, Gluten-Free
  • Method: Blender and Stovetop
  • Cuisine: Vegan


  • Serving Size: 4 Slices (1oz)
  • Calories: 76
  • Sugar: 0.9g
  • Sodium: 346mg
  • Fat: 6g
  • Saturated Fat: 1.8g
  • Carbohydrates: 4.2g
  • Fiber: 1g
  • Protein: 2.2g

Keywords: vegan cheddar cheese